Ingredients
6
6 servings
- •1 tablespoon seafood seasoning
- •1 tsp ground yellow African pepper
- •1 (6 ounce) can tomato paste
- •1 (2 pound) whole Golden Pompano fish
- •2.5 tablespoons palm oil
- •1 medium yellow onion, chopped
- •2 large carrots, sliced
- •1 medium red bell pepper, cut into bite-sized pieces
- •1 medium green bell pepper, cut into bite-sized pieces
- •1 medium sweet potato, peeled and cut into bite-sized pieces
- •4 cloves garlic, chopped
- •1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- •3 cups seafood stock
- •2 large fresh bay leaves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix seafood seasoning and ground yellow pepper together in a small bowl. Place tomato paste in another bowl and mix in 1/2 of the seasoning mixture; set aside.
- Clean fish and pat dry. Season both sides with the remaining seasoning mixture. Place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, heat oil in a Dutch oven. Add onion, carrots, bell peppers, sweet potato, and garlic. Stir well and cook until vegetables begin to soften 3 to 5 minutes. Stir in the reserved tomato paste mixture until well combined.
- Add diced tomatoes and juice; stir well. Stir in seafood stock. Lower heat, cover with a lid, and simmer until sweet potatoes are soft, but not mushy, 5 to 8 minutes.
- Add fish to the pot. Put the lid back on and simmer for 5 minutes. Taste and adjust seasoning if needed.
Nutritional Facts
Per 6 servings
- Calories: 388
- Carbohydrate: 22g
- Fat: 19g
- Fiber: 5g
- Protein: 32g
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